Edward VII lamb chops

• 6 beautiful large lamb chops, the bones trimmed neatly by the butcher
• salt, freshly ground pepper
• 1 tablespoon flour

Trim the chops of most of their fat with a small sharp knife, scraping the long bone to make a sort of handle. Season them with salt and pepper. Dust them on both sides with flour, and tap them lightly to shake off any that does not stick.

Now dip the chops first into beaten egg and then into fine breadcrumbs, pressing them on so that they form an even coating. Heat the grill to red-hot